Recipes White Anchovy and Crisp Pita Bread Salad Be the first to rate & review! Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing. More Salad Recipes By Marcia Kiesel Updated on January 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 25 mins Yield: 4 Ingredients 12 marinated white anchovies, cut into 1-inch pieces Two 6-inch pita breads, split into 4 rounds 4 tablespoons unsalted butter, softened 1 medium shallot, thinly sliced and separated into rings 1 1/2 tablespoons white balsamic vinegar or balsamic vinegar 1 tablespoon extra-virgin olive oil 3/4 cup sour cream 1 garlic clove, minced Salt and freshly ground white pepper 2 large Belgian endives, cored and sliced crosswise 1/2 inch thick Directions Preheat the oven to 350°. Arrange the pitas on a baking sheet, rough sides up, and spread each round with 1 tablespoon of the butter. Bake for about 8 minutes, until crisp. Let cool and break into large pieces. Meanwhile, in a small bowl, steep the shallot in the vinegar for 5 minutes. Stir in the olive oil, then add the sour cream and garlic and season with salt and pepper. In a large bowl, toss the endives with the anchovies and toasted pita. Add the sour cream dressing and toss well. Spoon onto 4 plates and serve. Suggested Pairing White anchovies are terrific with cava, Spain's earthy, affordable sparkling wine. Rate it Print